Acceptable lag time

[Civicrice17]

I just tried to do my first hefe, I was shooting for a full flavor, kind of leaning towards the banana side. In order to stress the yeast, I bought WL300 and let it sit in my fridge until 10 days past the best by date. I also allowed very little aeration during the transfer from my kettle to the carboy. It has since been 26 hours and I have seen no activity in the wort or the airlock. So my question is: did I put the yeast under too much stress to work out or will it start fermenting soon? Should I repitch with healthy yeast?

Other possible pertinent info:
Wort in fermenter: 5.1 gal
One package of yeast pitched, wort temp at the time was 75. I have stored the carboy at 68 and the current temp of wort is 69
OG:1.048
Step mash 118 for 15 min, 151 to 149 over the next hour

 

[GilSwillBasementBrews]

I'd give it at least 72hrs. Seems to be the recommended start panicking timeframe. If no activity by then is pitch another batch. If you're concerned with stressing it for banana flavor instead of waiting till yeast is past due you could only pitch half the pack that way you have stressed Healthy yeast to work with. That being said I think your batch will come out fine just slow starting out.

 

[BlueHouseBrewhaus]

Check out this current thread. https://www.homebrewtalk.com/showthread.php?t=589510

Yeast have a mind of their own.

 

[Civicrice17]

I had actually read that and it made me feel good, but I was worried because he had pitched an appropriate amount of yeast where I had used "expired" yeast without putting it through a starter phase. I appreciate the reply though.

 

[kh54s10]

It sounds like a really weird process. Yes you have stressed the yeast, underpitched and used yeast that was not fully viable. I am not surprised at all that you have no activity yet. The yeast are going to go through a phase of reproduction before they will start fermenting the beer. I would give this one the full 72 hour before deciding it isn't working.

With that old yeast I would have made a significant sized starter. Though that goes against your strange process of trying to stress the yeast.

 

[Civicrice17]

To explain the thought process: I didn't want to change the fermentation temperature so I figured why not change the pitch rate? WL suggests using that strain at 1 pkg for a 5 gal batch in a 68-72 temp range to produce a beer with balanced clove/banana notes. They also suggest putting the yeast in a starter if it passes the best by date. I wanted to get more banana than clove so instead of increasing the temp I figured pitching an old yeast culture would create the same effect.

I found some relevant threads, but nothing about this in particular and I figured somebody had tried it before. It sounds like I'll be ok so I'll just keep the thread updated as to the results.

 

[ChelisHubby]

My bet is you will have nice Krausen by Monday! if not before. The 72 hr rule is a good rule if you have nothing by then I would pitch again.

 

[Civicrice17]

Update
So it looks like I got prematurely scared. I now have a bubble every 55 sec. Fermentation should take off from here, thanks for all the replies!

 

[Jim311]

Yep, 3 days is about when I start to worry.

 

[SGTSparty]

Glad the process is underway, I'll be interested to hear about the results of your experiment.

 

[Shawn3997]

Just had a yeast start on day 5. Day two I had almost 2 inches of yeast. Warmed it up, shook it, re aerated it. Nothing until the morning of day 5. Perking along great now.